PF Chang’s Orange Chicken
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup orange juice
- 2 tablespoons canola oil for frying
- ¼ cup cornstarch
- ⅓ cup chili garlic sauce
- 2 tablespoons tomato paste
- 2 tablespoons hot chile oil
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 5 tablespoons orange juice
juice from 1 orange
- 1 orange peel sliced into thin strips
- 4 garlic cloves minced
- 1 teaspoon black pepper
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon water
- 3 tablespoons chopped scallions
- 2 teaspoons sesame seeds
- ¼ cup diced oranges
Directions
- 1
Cut chicken into bite sized pieces and place them in a bowl.Pour in the orange juice and marinate the chicken for 30 minutesHeat oil in a wok to 350°F.Remove chicken from the marinade and toss chicken in cornstarch to coat. Discard marinade.Carefully add some chicken to the wok and stir-fry for 5 minutes. Do not overcrowd the wok to prevent the chicken will from sticking together if so. Cook the chicken in batches.Place the cooked chicken on a wire rack lined baking sheet.Clean the wok and return it to the stove over medium-high heat.
- 2
Combine chili garlic sauce, tomato paste, juice from 1 orange, soy sauce, mirin, and black pepper in a bowl and whisk well.Add chile oil, orange peel strips, and minced garlic to the wok. Cook for 3 minutes.Pour in the orange mixture and bring it to a boil.Use the remaining 1 teaspoon of cornstarch to make a slurry by combining it with 1 teaspoon of water.Once the sauce starts boiling, lower the heat to a simmer and stir in the cornstarch slurry.Cook for 5 minutes to thicken.Add the chicken to the sauce and toss to coat.Serve garnished with scallions, sesame seeds and diced orange.
PF Chang’s Orange Chicken
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About this Recipe
Craving that iconic restaurant-style PF Chang’s Orange Chicken without the takeout hassle? This easy copycat recipe brings the vibrant, sweet, and savory flavors of your favorite dish right to your kitchen, letting you enjoy a classic any night of the week.
The magic in this recipe lies in its balanced blend of sweet orange zest and a delightful kick of heat. By using both fresh orange juice and fragrant orange peel, we capture that bright citrus essence, while chili garlic sauce and hot chile oil deliver a satisfying warmth that’s true to the original. Each piece of chicken is coated for maximum crispness, ready to be enveloped in that luscious, glossy sauce.
Prepare for a feast for the senses. You'll bite into tender, crispy chicken pieces, perfectly coated in a rich, tangy sauce that’s bursting with fresh orange flavor, savory soy, and a pleasant, gentle heat. The interplay of sweet sugar, aromatic garlic, and the subtle complexity of mirin creates a sauce that clings beautifully, making every forkful a joy. This dish, while delivering big on flavor, is surprisingly approachable to make, offering a rewarding cooking experience for any home chef.
Want to make it your own? While boneless skinless chicken breasts are fantastic, you could experiment with chicken thighs for an even juicier bite. For a milder take, simply reduce the amount of chili garlic sauce and hot chile oil to suit your preference. The garnishes of chopped scallions, sesame seeds, and fresh diced oranges are essential for both flavor and presentation, adding freshness and texture to the finished dish.
This PF Chang’s Orange Chicken is perfect for a comforting weeknight meal or an impressive spread for guests. Serve it alongside a steaming bowl of white rice to soak up every drop of that irresistible sauce.